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Nicht-newtonsche Eigenschaften von Fruchtkonzentraten

Nicht-newtonsche Eigenschaften von Fruchtkonzentraten

          
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About the Book

Es gibt eine große Menge an Literatur zur Lebensmittelrheologie, weil das Studium der Lebensmittelrheologie einzigartige Faktoren beinhaltet, die über das Verständnis der grundlegenden rheologischen Dynamik des Flusses und der Deformation von Materie hinausgehen. Lebensmittel können nach ihrem rheologischen Zustand klassifiziert werden, wie z.B. Feststoff, Gel, Flüssigkeit, Emulsion mit zugehörigem rheologischen Verhalten, und ihre rheologischen Eigenschaften können gemessen werden. Diese Eigenschaften beeinflussen das Design von Lebensmittelverarbeitungsanlagen sowie die Haltbarkeit und andere wichtige Faktoren, einschließlich sensorischer Eigenschaften, die den Verbraucher ansprechen. Da Lebensmittel strukturell komplex sind, oft eine Mischung aus Flüssigkeit und Feststoffen mit unterschiedlichen Eigenschaften innerhalb einer einzigen Masse, ist das Studium der Lebensmittelrheologie komplizierter als das Studium auf Gebieten wie der Rheologie von Polymeren. Der wichtigste Faktor bei der Lebensmittelrheologie ist die Wahrnehmung des Produkts durch den Verbraucher. Diese Wahrnehmung wird davon beeinflusst, wie das Lebensmittel auf dem Teller aussieht und wie es sich im Mund anfühlt, oder "Mundgefühl". Das Mundgefühl wird davon beeinflusst, wie sich das Lebensmittel bewegt oder fließt, sobald es im Mund einer Person ist, und bestimmt, als wie begehrenswert das Lebensmittel angesehen wird.


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Product Details
  • ISBN-13: 9786203004182
  • Publisher: Verlag Unser Wissen
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 181 gr
  • ISBN-10: 6203004189
  • Publisher Date: 18 Aug 2021
  • Height: 229 mm
  • No of Pages: 116
  • Spine Width: 7 mm
  • Width: 152 mm


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